Recipes > Desserts > D'Artois Grilles

D'Artois Grilles

Instructions

Prepare 1/2 pound puff paste, roll it out and fold over 10 times; roll out one-half into a thin, square piece; put this into a square, shallow tin pan, wet the edge with beaten white of egg, spread over a thick layer of apricot or peach marmalade and over this a thick layer of apple marmalade 1 inch from edge; roll out the remaining paste, cut into strips, lay it over the marmalade like lattice work, brush over with beaten egg and bake; when done dust over some sugar, let it remain for a few minutes longer in the oven and cut into pieces when cold. Another way is to line a pie plate with puff paste, spread over a layer of apple marmalade flavored with vanilla and bake; when done spread over a thin layer of apricot marmalade and pour over this a sugar glaze; make it smooth with a knife and cut into pieces before the glaze becomes hard.

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Source

Desserts and Salads (1920).


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